Simple Cooking - Diabetic Peanut Butter Chocolate Chip Cookies

Ingredients
½ cup of chunky applesauce
¼ cup of splenda (I don’t add any sugar it’s just my preference)
1/2 cup chunky peanut butter
1/3 cup egg whites
1 Tablespoon vanilla
1/4 cup water
1 ½ cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup semisweet chocolate chips

Directions
Heat oven to 350° F. Cream applesauce, sugar substitute, peanut butter, together at medium speed until light and fluffy. Add egg whites, vanilla, and water and mix at medium speed for 30 seconds, continuing to scrape the sides of the bowl. In a separate bowl, stir flour, baking soda, salt, and chocolate chips together to blend well; stir gently so as not to break chips. Add to creamed mixture and mix to blend.

Spray cookie sheets with vegetable cooking spray. Drop 1 1/2 tablespoonfuls of dough onto cookie sheets. Bake 10 to 12 minutes, or until cookies are lightly browned. Leave on sheets 3 to 4 minutes, then remove cookies to wire rack and cool to room temperature.

Serving and Nutrition Information
Makes 24 cookies. Per cookie: calories 120 (36 percent from fat), fat 5.1 g (sat 1.7 g, mono 2.9 g, poly 1.4 g), protein 3 g, carbohydrates 11 g, fiber .40 g, cholesterol 0 mg, sodium 124 mg, calcium 5 mg
Diabetic Exchanges per cookie: 1 Starch, 1 Fat

Submitted by Glenda Jarvis of Barnwell. If you have a quick and easy recipe to share, send it to john@wafj.com. Please include a daytime phone number. You'll get a thank-you gift if we use it.